LOVELY LUSCIOUS VEGAN LASAGNA
Lovely, Luscious Lasagna for a super simple supper!
This is a simple vegan lasagna that came together one night at the Hamptons Vegan homestead. I thought I had nothing in the house to make for dinner except a little of this and a little of that. But I found half a box of lasagna noodles, a jar of marinara sauce and some left over vegan ricotta. What to do, what to do…
Not many ingredients to work with but we were hungry so, lasagna it was!
After a few bites we knew this was a keeper. I can’t tell you how happy it makes me when we find something everyone likes for dinner. And bonus points when it’s super simple to make like this. (Cue the Hallelujah singers!)
Applause and Gratitude
And I would not have been able to come up with lovely, luscious vegan lasagna if not for other vegan bloggers. I found a stellar recipe for vegan ricotta cheese from The PPK aka Isa Chandra Moskowitz. She has been an inspiration for the Hamptons Vegan. We are forever grateful for many of her fabulous creations.
Also, a shout out to the creator of the inspiration for what we like to call Magnificent Marinara. The recipe on All Recipes for “sure to fool em stuffed shells” is one of our favorites.
So, the world is better with vegan cooks on the world-wide web. And the sharing of our vegan recipes boosts the vegan lifestyle for easy access for all! It’s a beautiful thing!
Vegan Lasagna for everyone!
This meal is so easy to make and take to potlucks or to share with friends and family. And this recipe works for new vegans that aren’t familiar with some of the more unusual ingredients used in some vegan recipes. Nutritional yeast is the only unique addition. You can find it in most grocery stores or on Amazon. Also, you can use it for so many other recipes to simulate a cheesy flavor.
This easy, lasagna works when there isn’t much time except to throw something together. And on those nights, just use a jar of ready-made marinara sauce! Then, for more relaxed nights, make our Magnificent Marinara Sauce. And spice it up with a bunch of sauteed mushrooms for even more fabulous flavor. Also, add our Posh Pesto in the middle of our lasagna and make it like we did with a sprinkling of Perfect Parmesan. It’s all good.
The best part, (besides being vegan) is that the lasagna pasta does not need to be boiled first. And you don’t need to buy the no boil labeled brands either! Just use regular (no egg) lasagna noodles. Because the marinara sauce is made wetter with the addition of a bit of water to help cook the pasta. So easy! And you’ll never tell the difference.
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Lovely, Luscious Vegan Lasagna
Ingredients
- 9 lasagna noodles
- 1 26 ounces marinara sauce or make Magnificent Marinara recipe (see notes)
- 1 14 ounce container firm or extra firm tofu not silken
- 1-2 cups fresh spinach leaves, roughly chopped optional
- 4 cloves sliced fresh garlic optional
- 3 tablespoons nutritional yeast
- `1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped basil, (or 1 teaspoon dried) or 1-2 tablespoons of vegan pesto (see notes for Posh Pesto recipe)
- 1 teaspoon dried oregano or marjoram
- 1 /2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2/3 cup vegan parmesan cheese- divided in half optional (see notes for Perfect Parmesan recipe)
Instructions
- Preheat oven to 375 F.
- Drain the tofu and pat it dry. Then crumble with your hands or mash well with a fork to break the tofu into a ricotta-like consistency.
- Add the spinach, garlic, nutritional yeast, olive oil, lemon juice, basil (or pesto), oregano (or marjarom), salt, onion powder, garlic powder, and 1/3 cup of the vegan parmesan cheese to the tofu. Blend it together well.
- Pour enough of the marinara sauce to lightly cover the bottom of an 8 x 8-inch heat-proof casserole dish. About 1/2 cup.
- Put three uncooked lasagna noodles on top of the sauce side by side. Break them to fit if they are too long.
- Layer 1/2 of the filling mixture on top of the noodles. Sprinkle with about 2 tablespoons of remaining vegan parmesan.
- Spoon on more sauce.
- Add 3 more lasagna noodles on top of the sauce.
- Spread the rest of the filling on top of the noodles. Sprinkle about 2 more tablespoons of the remaining vegan Parmesan.
- Add the last 3 lasagna noodles.
- Pour the rest of the marinara sauce to cover the top of the lasagna. Sprinkle with the rest of the remaining vegan Parmesan.
- Cover tightly with foil. Bake for 55 minutes at 375 degrees F.
- Remove the foil and cook for another 10 minutes.
- Garnish with fresh basil leaves and another sprinkle of Parmesan if you want to make it fancy!
- Let cool for about 10-15 minutes to allow it to set up and slice better.